Sweet Potato Salad with Blueberries

Guest recipe and blog by Emily Hill @wonderwhyimfat

I wanted to take a twist on the usual potato salad with mayonnaise and make something healthier for all the Summer barbecues!  Sweet potatoes are my favorite and adding a homemade dressing with some greens is something I can eat all summer long without feeling guilty. There are so many benefits to eating sweet potatoes for your skin, and may help prevent sunburn too! 

I’m also a big fan of adding almonds to my dishes. They are a good source of protein, fiber and are loaded with vitamins and antioxidants. They help me feel fuller longer.

Summer is also the perfect time to add blueberries to every dish you can. They contain the highest antioxidant levels amongst common fruits and veggies.

Also – If you love making and eating delicious Summer dishes, but hate dealing with unpleasant gut issues (gas, bloat, diarrhea), you’re not alone. 80%-90% of Americans suffer from some type of gut disruption. These issues can make your immune system work even harder. 

That’s why I kicked this recipe into high gear by adding a gut healthy blast of Just Thrive Probiotic. Personally, my gut needs all the help it can get – That’s why I’m such a fan of adding in some Just Thrive to just about everything I make! The Probiotic helps boost my energy, improve my sleep and promotes healthy skin! And don’t worry, the Probiotic is odorless and tasteless and making it the perfect recipe companion.  

This salad is best enjoyed while the sweet potatoes are still warm but it's still delicious cold if you want to make ahead and refrigerate. It’s a perfect Summer side dish for any occasion!  Enjoy!

Sweet Potato Salad with Blueberries

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Course: Side Dish, Lunch

Diet: Gluten Free, Dairy Free

Servings: 4

Roasted Sweet Potatoes Ingredients

Dressing Ingredients

Salad Ingredients:

  • 4 cups arugula
  • ½ cup almonds
  • 1 cup blueberries 


  1. Preheat oven to 425°
  2. Combine your diced sweet potatoes with olive oil and seasonings. Roast the potatoes for 30 minutes. Turning halfway through.
  3. Combine all the dressing ingredients until mixed well and set aside. 
  4. In a large bowl add in your arugula and top with your roasted potatoes, blueberries and almonds.
  5. Pour over your dressing and enjoy!

With Love,


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